Say goodbye to the big chill (and the overly heavy comfort foods that sustained you). It’s time to enjoy some light and bright meals that celebrate the season of green. Invite your friends for a produce-packed springtime feast, featuring one (or more) of these colorful recipes. Springtime Pasta, Peas & Parm Olive oil (just enough to coat your pot) 1 pound tagliatelle pasta 8 ounces peas (fresh or frozen thawed) Handful of fresh spinach, chopped 4 cloves of garlic, minced Bunch of mint ¼ cup of parmesan cheese ¼ cup of panko breadcrumbs 1 lemon 1 Tablespoon of butter 2 Tablespoons of crème fraiche (or you can substitute sour cream) Crushed red pepper to taste Set a pot of salted water to boil. Add the pasta, wait 5 minutes and add the peas. Cook pasta to al dente. Drain, reserving some pasta water. While pasta cooks, heat olive oil in pan and add breadcrumbs to the pan to toast. Transfer to a plate. Next, add more olive oil to the pan and sauté garlic for 1-2 minutes. Add spinach and cook until Transfer to strainer to remove excess liquid. Add cooked pasta and peas to the pan with spinach, and addcrème fraîche, butter, the juice and zest of the lemon. Add reserved pasta cooking water slowly while mixing to get the desired consistency. Serve with toasted breadcrumbs, parmesan cheese, and pepper flakes. Asparagus, Artichoke & Ham quiche 1 Tablespoon butter 1 bunch of asparagus, cut into half-inch pieces 1 jar of artichoke hearts in water, drained and chopped 1 small ham steak, diced 3 eggs 1½ cups of heavy cream ½ teaspoon each of salt and pepper ½ cup grated gruyere cheese 1 refrigerated pie crusts Melt butter in a frying pan and sauté asparagus and ham about 5 minutes until asparagus begins to soften and ham slightly browns. Set aside to cool. Whisk eggs, cream, salt and pepper in a bowl, then add artichokes, ham, asparagus, and gruyere. Press pie crust into a pie plate. Pour egg mixture over crust. Bake for 30-35 minutes at 400 degrees until quiche is firm and golden brown. Cool slightly and serve. Strawberry Basil Moscow Mule 1 lime, juiced 4 strawberries 1 teaspoon of agave 2 ounces vodka 3 ounces ginger beer 4 basil leaves, chopped (plus a couple of whole leaves for garnish) Muddle (mash together) strawberries, chopped basil, and agave in a shaker with a splash of ginger beer using a wooden spoon. Add lime juice and vodka along with ice and shake vigorously. Strain the mixture into a copper mug and pour the ginger beer on top. Garnish with basil leaves and a slice of lime.